Food-safety problems shutter Hilliard restaurant for four days

Kyo Hibachi Grill and Supreme Buffet in Hilliard is closed until at least Saturday morning because of ongoing food-safety problems.

Misti Crane, The Columbus Dispatch

Kyo Hibachi Grill and Supreme Buffet in Hilliard is closed until at least Saturday morning because of ongoing food-safety problems.

The Franklin County Board of Health suspended the restaurant owner's license yesterday, citing persistent issues that could put diners at risk. The restaurant is located at 3727 Park Mill Run.

Violations have included food kept at improper temperatures, including in a cooler that was approximately 60 degrees; potential for cross-contamination between foods; and unsanitized towels being used for cleanup.

Restaurant owner Eric Zhang and his attorney, Bob Noble, did not dispute the violations and said that all of them have been rectified. Working with sushi and fresh seafood is especially challenging, Noble said.

Employees are enrolled in food-safety training and mechanical issues have been repaired, they said. Noble asked the board to consider a shorter suspension, given the upcoming Valentine's Day holiday.

But sanitarian Garrett Guillozet, who has been working with Zhang, said that a four-day closure was warranted. Zhang has had many opportunities to fix problems since they were first found in October, less than a month after Kyo Hibachi opened, Guillozet said.

"Seeing 54 violations in a period of a few months is unacceptable. It is rare. And it shouldn't be happening," Guillozet said.

Suspensions by the county board are unusual. Only two other establishments in its jurisdiction have been temporarily closed in the past five years.

Board member Dr. Annemarie Sommer said she was concerned about the persistent problems and Zhang's ability to maintain a safe business. And board member Joseph Weaver said it is fortunate there hasn't been a serious incident of food poisoning linked to the restaurant.

Noble said he's counseled Zhang to be more hands-on with his staff until they are better trained.

mcrane@dispatch.com

@MistiCrane

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